Broccoli Salad

Broccoli Salad
From the Honeymoon Kitchen, inspired by the Whole Foods salad bar

I have a love/hate relationship with Whole Foods.  For anyone living in the Lincoln Park area of Chicago, you know what I mean.  The new(ish) LP Whole Foods Flagship store is the most outrageous place on earth.  Part farmers market, part health food store, part bar, and most importantly part fabulous quick service restaurant (actually, the bar part is the most important part in John’s opinion).  But when it comes to prices the prepared foods, much like the groceries, range from a great find to a huge rip off.  For example, all salad bar and hot bar items are $7.99 a pound across the board.  For something like lettuce we’ve come to realize this is a huge discount to the bagged lettuce they sell in the produce section since lettuce weighs practically nothing.  But for heavy duty veggies like potatoes and even broccoli, you’ll be rolling out spending $15 on one meal in the blink of an eye.  So after spending a few months addicted to their broccoli salad, I decided it was time to take matters into my own hands.  As it turns out, it was pretty easy to replicate and making a bigger quantity than I would normally buy is not big deal because it’s great to keep in the fridge for lunches all week long.  Sorry Whole Foods, but I don’t think this will put you out of business any time soon!

Ingredients

  • 6 oz bacon
  • 3/4 cup mayonnaise
  • 1/4 cup sugar
  • 2 Tbsp white wine vinegar
  • 2 heads of fresh broccoli – ideally the biggest heads you can find, stems removed, cut into bite sized florettes
  • 1/4 red onion, diced
  • 1/2 cup raisins
  • 1/4 cup dry roasted sunflower seeds (or toasted slivered almonds)

Preparation

  1. Cook bacon in a deep skilled over medium-high heat until browned and crispy.  Set aside on plate covered in paper towels to drain and cool.
  2. In a small bowl, whisk together mayo, sugar and vinegar.  Set aside.
  3. In a large bowl, combine broccoli, onion, raisins and sunflower seeds.  Crumble bacon into bowl.
  4. Toss broccoli mixture with dressing.
  5. Refrigerate at least 2 hours before serving so that broccoli will soften and red onion will mellow.  Excellent the next day too.

Serves 6.

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One Response to Broccoli Salad

  1. Doreen Dodero says:

    I am making this tonight, but will use the boxed bacon instead of frying bacon. I’m sure yours is tastier, but this should work too.

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